|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 54g||69%|
|Saturated Fat 20g||101%|
|Total Carbohydrate 145g||53%|
|Dietary Fiber 1g||4%|
|Total Sugars 120g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Gulab jamun (or gulaab jamun) is among India's most popular desserts and is often referred to as "Indian doughnuts." This delicious sweet treat consists of soft, melt-in-your-mouth, fried dumplings that are traditionally made of thickened or reduced milk and then soaked in a sugar syrup made with rose water (which you can buy or make). This recipe uses powdered milk and heavy cream, but the results are just as delicious.
The name comes from two words. Gulab means "rose" and refers to the rose syrup. Jamun is a kind of deep purple-colored Indian berry, which the dark brown dumplings resemble after they're cooked. The rose-flavored syrup lends the dessert a beautiful fragrance and makes it feel decadent and very special. Gulab jamun can be served warm or at room temperature and with a variety of extras to make the dessert even more exceptional, such as chopped pistachios. Best of all, it's relatively easy to make.
"These little balls are fluffy and sweet with a great aroma from cardamom and rosewater. They can burn really quickly so I suggest keeping the oil temperature around 360 F maximum. They will also double in size once soaked, so make sure that the pot with the syrup is big enough." —Tara Omidvar
Gather the ingredients.
Add the water and sugar to a large saucepan. Bring to a boil over high heat, stirring occasionally until the sugar dissolves.
Turn off the heat and stir in the ground cardamom and rose water. Set the syrup aside.
In a large bowl, combine the powdered milk, flour, and baking powder.
Add the heavy cream a little at a time while kneading to make a dough that is medium-soft but not sticky. You may not use all the cream. Use just enough to reach the desired consistency; the smoother it is, the better, and the less likely that the dough will become hard when it's fried.
Lightly oil the palms of your hands.
Once the dough is ready, divide it into walnut-sized balls, rolling it between your palms until nice and smooth.
Meanwhile, fill a wide pan with enough oil to deep fry the doughnuts. Heat the oil medium heat to between 350 F and 360 F.
Carefully add the gulab jamun and fry, in batches if necessary to not crowd the pan, turning often to brown all sides.
Once cooked, remove the doughnuts with a slotted spoon, allowing the oil to drain.
Transfer immediately into the rose syrup.
Repeat this until all the dumplings are cooked and in the syrup. Allow the gulab jamun to soak in the syrup for at least 2 hours before serving.
- Any cracks that show up when rolling the dough into balls get worse later and could lead to the doughnuts cracking as they are fried. This is not desirable, so take all the time you need to make sure the balls of dough are very smooth.
- Do not cook the gulab jamun over very high heat (over 360 F), as the dumplings will burn on the outside and remain raw inside.
- There are many ways that you can enjoy gulab jamun. They are delicious drained of the syrup as well as served in the syrup; it's also common to roll them in desiccated coconut.
- Warm gulab jamuns are fantastic when topped with ice cream or a thick cream. You can also garnish the doughnuts with shavings of pistachio and a sprinkling of almonds if you wish, or even fresh rose petals.
How to Store and Freeze Gulab Jamun
- You can keep these at room temperature for several days and refrigerate for up to 2 weeks.
- You can reheat them in the microwave quickly. Gulab jamun can be frozen, too, for up to 3 months.
Why Does Gulab Jamun Dissolve When Frying?
There are two possible reasons. Either the oil is not hot enough, or the dough is too dry. Make sure the oil is 350 F to 360 F. You may find it helpful to cover the dough as you're rolling it if rolling takes a long time; this will also help protect them from drying out.